Need some quick, easy, healthy recipes.

[BlondieK143]

First of all, I'm a pretty picky eater. I don't like anything green (except cucumbers) and I hate mayo, mustard, and tomatos. (See why I'm having a problem finding stuff?) I'm on the go 95% of the time and while I would love to be able to bake chicken and have really nice meals, it just isn't happening. So, any suggestions would be GREATLY appreciated! Thanks in advance!

[ant]

1. this might help

http://www.allrecipes.com/

You can search recipes by the ingredients you want/don't want.

I find it helps to prepare foods on the weekend and then have them ready to eat. I'll usually make a pot of rice or beans on sunday and it'll last me through the week. I'll grill up some chicken or steaks, too, and then they're ready to go for lunch or dinner when I need them. I'll dice up veggies and boil some eggs...I'll do this all on a Sunday and can pretty much get through the week this way, though some things obviously don't last too long, so sometimes I find myself cooking again on Wednesday or Thursday. (Or just giving in and eating out.)

Anyway, just something that works for me.

And I know this sound really gross, but I love tuna and cottage cheese. I usually toss in some diced spinach and tomatoes, but since you don't like those you can leave them out. With some pita or bread it's pretty good.

[BlondieK143]

2. You're awesome!

Thanks SOOO much for the link!!

And I'll definitely take your advice on preparing ahead. Since I normally don't work on Sundays, that would give me an excellent opportunity to cook! You said chicken (HUGE fan of it btw), how do you normally cook it? I'm not the Master Chef here but I can hold my own.

[ant]

5. you're welcome

I'm not a chef, either, believe me, and I'm also a picky eater, though I loves me my spinach and broc. I'm also a creature of habit, though, so I have a handful of basic meals I eat all the time, which makes it easy. (I highly recommend Kellog's Smart Start - one cup in the morning and you get all your RDA for almost everything. If you don't eat a lot of greens you should check it out.)

As for the chicken, I got this grill pan thing - I think that's what it's called - and it's big enough that I can grill up 2-3 chicken breasts at once. Sometimes I'll eat the whole breast with some rice and a salad, or I'll cut up part of it for a salad or a wrap or whatever else. I can get about 4-5 meals out of 3 of them. Same goes for steaks.

The first time you try to make something it usually takes a while, but once you learn it you can make it faster. I'm at the point where I can cook rice, eggs, and chicken at the same time, all while cutting up my vegetables and washing my fruit for the week. You develop a rhythm of sorts. I mention this only because the first time you try to mass prepare your food it might take a while, but don't be discouraged. Once you get into the habit you'll be able to do it much faster.

Happy eating!

[eyesroll]

3. Korean chapchae

This sounds complex, but it's quite quick. (And just skip the meat steps, or sub tofu, to make it vegetarian.) I saw the recipe in Cooking Light initially, but I just throw in whatever.

The exotic ingredients you will need are available in the Asian section of a big supermarket, or at an Asian market. If you have the option, go to the Asian market because all of these things put together will be less than $5 and will last you beyond this recipe:
• Sambal olek (sp) -- red chile paste
• Toasted sesame oil
• Rice vinegar
• Mung bean thread noodles

Everything else should be easily available in your pantry already or at a regular supermarket, and nothing should be too expensive. You can sub out whatever meat/vegetables you like.

1. Take 8 oz round steak, cut thin across the bias. Sprinkle with cornstarch. Marinate in a mixture of soy sauce, powdered or crushed ginger, sambal olek, brown sugar and toasted sesame oil. You don't need a whole lot of marinade, or a whole lot of time -- 30 minutes in the fridge should do it. Or, you could do a longer (workday) marinade, but omit the cornstarch.

2. In the meantime, boil some water. Throw 4 oz or so of mung bean thread noodles (two bundles in an 8-oz pack) into the boiling water, take off the fire, and let sit for 10 minutes. Drain, and cut with scissors into bite-size pieces. Set aside.

3. Heat up some vegetable oil in a wok -- add a small amount of chopped garlic, ginger, toasted sesame oil, sambal (to taste -- that stuff is hot). Cook for 30 seconds or so, then stir-fry the meat until it's as done as you want it -- 2-3 minutes is all it should take. Remove the meat from the wok (keep warm); add more oil if need be. (You probably won't need to.)

4. Stir fry whatever combination of the following suits your fancy -- matchstick carrots (5 min or so), sliced mushrooms (4 min), red bell pepper (4 min), scallions (2 minutes), spinach (2 minutes), whatever else, for an appropriate amount of time. Don't empty the wok between veggies -- just add them in succession. (Add mushrooms one minute after adding the carrots, etc.) I generally use a few carrots, 10 oz mushrooms, one bell pepper, three scallions and one 10 oz. bag of spinach; this feeds three or four people. (Or two with leftovers -- it keeps well.)

5. When the veggies have cooked, put the meat and noodles back in the wok and mix through.

6. Toss with soy sauce, toasted sesame oil, rice vinegar. (Again, just futz around with the balance until you find something you like -- you'll only need a third of a cup or so.) If you're really into spicy, add some more sambal. Top with sesame seeds.

[harper]

4. Do you have a Crockpot?

Here's a pretty good recipe for a French Dip sandwich

Take a 3 lb roast (I buy whatever is on sale)
Put it in your Crockpot.
Add 2 cups water
1/2 cup soy sauce
1 tsp rosemary
1 tsp thyme
1 tsp garlic salt

cover and cook on high for 5 hours or on low for around 7 hours. I put it on overnight. When done, shred the meat to use on crusty hoagie rolls. Use the juice for dipping.

Easy and cheap with hardly any prep time.